Archive for April, 2014

J R Watkins Community Giving Night at the Monrovia Family Festival

Wednesday, April 30th, 2014

Shop with us this Friday, May 2 5pm – 9pm at the J R Watkins vendor booth on Myrtle Avenue (between Olive and Walnut) – 5% of our retail sales that night will be donated to the Foothill Unity Center!

Watkins Simply Delicious Pecan Pie or Tarts

Thursday, April 24th, 2014

According to ilovepecans.org, a one-ounce serving of 15 to 20 pecan halves packs a nutritious punch:

Pecans contain more antioxidants than any other nut variety
Pecans can help reduce the risk of heart disease and lower cholesterol levels
Pecans contain more than 19 vitamins and minerals
Pecans are a natural, high-quality source of protein and naturally sodium free

Watkins Simply Delicious Pecan Pie or TartsPicture 125

3 egg beaten

1 1/2 tsp Watkins Caramel Extract

1 cup pecans (chopped or halved)

1/2 cup brown sugar

1/4 cup butter melted & cooled

1 unbaked pastry pie shell or tart shells

1/3 cup white sugar

1/2 cup dark corn syrup

Combine first 6 ingredients in large bowl, mix well.  Stir in pecans.  Pour into pie shell.  Bake at 350 degrees for 45 – 60 minutes or until knife inserted halfway between center & outside comes out clean.  For tarts, bake 20-30 minutes.  Cool on wire rack.  If desired garnish with whipped cream flavored with Watkins Original Double-Strength Vanilla.  Sprinkle Watkins Cinnamon on top of whipped cream.

Bon appetit!

Terry

Classic Pound Cake

Wednesday, April 16th, 2014

This recipe takes only six ingredients and two easy steps.  It makes a IMG_2864buttery cake from scratch that tastes great topped with ice cream, fruit or Watkins Six Flavor Glaze.

Classic Pound Cake from Southern Living

4 cups all-purpose flour

3 cups sugar

2 cups butter, softened

3/4 cup milk

6 large eggs

2 teaspoons Watkins Original Double Strength Vanilla

Step one – Preheat oven to 325 degrees.  Place flour, sugar, butter, milk, eggs and vanilla (in that order) in 4 quart bowl of a heavy duty electric stand mixer, or use a strong hand mixer.  Beat at low speed 1 minute, stopping to scrape down sides.  Beat at medium speed 2 minutes.

Step two – Pour into a greased and floured 10 inch tube pan (16 cup), and smooth.  Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan to wire rack, cool about one hour.

Six Flavor Glaze

1/2 cup sugar

1/4 cup water

1/2 teaspoon Watkins Coconut Extract

1/2 teaspoon Watkins Rum Extract

1/2 teaspoon Watkins Butter Extract

1/2 teaspoon Watkins Lemon Extract

1/2 teaspoon Watkins Almond Extract

1/2 teaspoon Watkins Original Double Strength Vanilla

Combine all ingredients in heavy saucepan.  Bring to a boil over medium heat, stirring until sugar is dissolved.  Spoon over top of cake and let glaze drizzle down sides.  Makes 12 servings.

Bon appetit!

Terry